CHOCOLATE CARAMEL CHEESECAKE SLICES
So last week I was telling you that making caramel on a daily basis was making me miss out on my school days at ICC in New York, where I was baking all types of creative desserts and sweets. Due to this, I planned on starting a blog to venture out from just making caramel and can anybody guess what will be featured on my first blog?... something with caramel in OF COURSE!! Ok but in all seriousness, this isn’t your normal caramel and far from the caramel I’m used to making every day. This is a raw caramel made without refined sugar or dairy. Surely a winner right?
I’ve also noticed lately that I have such a sweet tooth, especially in the evening. It’s very rare that I manage to get into bed without finishing dinner and rummaging through the cupboard to satisfy my cravings. I’m personally getting so sick of eating chocolate protein bars every night (I’m sure they can’t be good for you, especially not as often as I eat them). So, I have been getting really interested in looking for alternative sweet desserts, especially those that cut out refined sugar, gluten, wheat and dairy. But without all this “bad stuff” how is it going to taste any good?!
I have been obsessed with Olivia Wollenberg ever since my brother bought me her cookbook about two years ago. I’m not sure why or if there’s a particular reason but I just find her captivating (look her up on Instagram) Anyway in those 2 years I can’t actually say I’ve got round to baking anything out of her cookbook! Maybe I’m being lazy or just too busy with life's daily duties!
So it seemed a no brainer to begin my blog with this delicious looking dessert and not to mention healthy. This is a sweet snack from Livia Kitchen. Guys, if you haven’t heard of her, go and check her out @livias_kitchen on Instagram.
This really was simple to make and if you are a fan of dates then I absolutely recommend it. It’s almost like a raw cheesecake and the great thing is, it has very few ingredients just you will be required to own/ have use of a food processor. Honestly, even if you’re a first time baker its quick and easy to make. It may not be the cheapest due to the ingredients but once purchased these will be useful for many healthier snacks (I will be blogging about that soon). Go and try it out guys and let me know what you think!!
RECIPE “Courtesy of Livia’s Kitchen”
200g Medjool Dates
1 T Cacao Powder
300g Cashews (Soaked overnight)
1 T Cashew Butter
6 T Maple Syrup
1 T Coconut Oil
¼ t Vanilla Ext
6 T Cashew Butter
12 T Maple Syrup
2 T Coconut Oil
Pinch of Salt
100g Medjool Dates
4 T Cacao Powder
1 T Maple Syrup
- Remove the pip from the medjool dates and place into a food processor along with the cashews and cacao powder. Blend until the cashews have broken down and the everything comes together.
- Transfer into a lined baking tray (8” x 8”) and press down firmly to form the base layer. Place in the freezer whilst you make the cheesecake and caramel.
- To make the cheesecake, place the all the ingredients into a food processor and blend until really smooth. This will take about five minutes.
- To make the caramel, place the cashew butter, maple syrup, coconut oil and salt into a pan and melt together over a low heat. Divide the caramel into two and set aside in separate bowls.
- Pulse the extra medjool dates in a food processor until they have broken down slightly. Stir through one half of the caramel.
- To the other half of the caramel, add the cacao powder and extra maple syrup.
- Take the base from the freezer and spread half of the cheesecake mixture on top. Next, pour over the date caramel. Place in the freezer to set for around an hour, or until firm.
- Once firm, spread the remaining cheesecake mixture followed by the chocolate caramel layer. Place in the freezer to set for around 4 hours. Allow them to defrost slightly before you’re ready to enjoy.
(P.S Don't tell anyone but I secretly ate one straight out of the freezer because I am way too impatient. It was even amazing frozen!!!)